ZUCCHINI
ZUCCHINI
Introduction
Origin
Properties
Consumption
Conservation
Introduction
Zucchini is a vegetable belonging to the Cucurbitaceae family. Traditionally elongated, everything and can also be spherical, it has a usual size of between 15 and 20cm, and a weight of between 200 and 300 grams. Its color varies depending on the variety, from different shades of green, to black, or even yellow, however, its pulp is always white. Its flavor has a point of bitterness, all with a slight sweet touch.
Origin
The origin of the zucchini is uncertain. According to some sources, it is located in South Asia, while others place it in Central America. Its consumption was already common in ancient Egypt and later by the Greeks and Romans, however, it was the Arabs who spread its cultivation throughout the Mediterranean. Currently, its consumption is very common, especially in the Mediterranean, as well as in the Netherlands and North America, with Morocco, Italy and Spain being its main producers.
Properties
Zucchini has a low caloric intake, since its main component is water and carbohydrates. Thanks to its composition, as well as a moderate fiber content, it turns out to be an ideal product for consumption by people who follow a diet for weight loss. With regard to its vitamin content, its amount of folates –which strengthen the body's defenses and are involved in the formation of red and white blood cells-, as well as vitamin C and, to a lesser extent, B, should be noted in particular. As regards minerals, zucchini has a good amount of potassium, which favors its diuretic action, as well as, to a lesser extent, magnesium, iron and phosphorus. Finally, note that the presence of mucilage (fiber) in its composition softens and deflates the mucous membranes of the digestive system, and makes it an advisable food for people with gastric problems.
Consumption
Zucchini can be consumed both raw -salads-, and cooked -peeled or not-. If it is cooked, it admits various formats, whether it is fried –excellent as an accompaniment to meat or fish-, sautéed, roasted or simply cooked.
Conservation
The zucchini is kept in the fridge for approximately two weeks. You can also choose to freeze it as long as it has been previously blanched in boiling water.
Availability period
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Varieties
Availability period
National International
JanFebMarAprMayJun
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Nutritional and energetic values for 100 gr.
Nutritional and energetic values for 100 gr.